Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Season the beef stew meat with salt and pepper, then sear in batches for 2-3 minutes on each side until golden brown. Transfer to the slow cooker.

In the same skillet, reduce heat to medium, add 2 tablespoons of butter, and sauté minced garlic for about 1 minute until fragrant.

Pour in 1 cup of beef broth and 2 tablespoons of Worcestershire sauce, scraping up browned bits. Stir in a teaspoon of dried thyme and rosemary, allowing to bubble for about 2 minutes, then pour over beef in the slow cooker.

Toss in baby potatoes into the slow cooker, mixing them gently with the beef and sauce. Place the remaining 2 tablespoons of butter on top of the potatoes.

Cover the slow cooker and set it to low heat for 6-7 hours, or high for 3-4 hours, until the beef is tender and potatoes are soft.

Taste the dish and adjust seasoning with salt and pepper as needed. Garnish with chopped parsley before serving.